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Tahini Buckeyes

by Adrianna Adarme on Dec 29, 2016

See why tahini can be a great upgrade to peanut butter in these traditional Ohio cookies. (Recipe Credit: Adrianna Adarme of Fresh Tastes.
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Servings
24 buckeyes
Course
Dessert

Tags

Christmas New Year's Eve Comfort Foods

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Ingredients

  • ¾ cup tahini (stirred to reincorporate if there’s oil that sits atop)
  • ½ cup unsalted butter, at room temperature
  • 3 ¼ cups powdered sugar, sifted
  • ¼ teaspoon sea salt
  • 6 ounces semi-sweet or milk chocolate, melted

Instructions

  1. In the bowl of a stand-up mixer with the paddle attachment, add the tahini, butter, powdered sugar and salt. Beat until combined, about 2 minutes. It will appear crumbly but not to worry. Using a small ice cream scoop or a tablespoon, scoop out small balls of the tahini mixture, rolling it in between your palms, and placing it on a parchment lined baking sheet. Repeat until you’ve worked your way through all of the tahini mixture. Stick toothpicks into the tops of each of the balls. Transfer to the freezer until very firm, about 15 minutes.
  2. Dip the balls into the chocolate, leaving a bit of the tahini ball showing it. Transfer back to the freezer to set for 5 minutes. Keep in the fridge until you’re ready to serve.

Tahini is a million times better to me than peanut butter, in my very humble opinion. I've always had tahini in my pantry. Over the years I've added it to hummus (of course), salad dressings, soba noodles, a whole lot of things! It took me a while to add it to sweet items but once I did, I never looked back.

I've wanted to make buckeyes for a long time. A friend of mine from Ohio introduced them to me. The buckeye tree is the official tree of the state of Ohio; these are meant to look like the nuts that fall off that tree.

These cookies are usually peanut butter mixed with powdered sugar and butter and then frozen until still. Then they're partially dipped in chocolate to resemble the buckeye.

Instead of peanut butter, I figured I'd give them a bit of a grown-up twist and use tahini. They were SO good. Sweet and nutty and of course chocolate-y.

Serve them at a cookie table this holiday season, they'll be the favorite, I promise!

Photo of Adrianna Adarme

About the Author
Adrianna Adarme

Adrianna Adarme is an author, enthusiastic home cook and food blogger who lives in Los Angeles, California. In 2009 she started her blog, A Cozy Kitchen, which has become a place people visit to hear entertaining anecdotes about daily life and to find delicious, comforting recipes from Adrianna's kitchen. A Cozy Kitchen has garnered attention from various publications and blogs, including features and write-ups from The Los Angeles Times, Refinery29, Saveur Magazine, Oh Joy, Rachel Zoe's Zoe Report and NBC Latino.

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These marbled cheesecake brownies show why making brownies from scratch is almost as easy as using a box mix and much more tasty. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

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